the best Homemade cheese naan bread recipe
Craving soft, fluffy bread filled with gooey melted cheese? Homemade cheese naan is a must-try classic from Indian cuisine.
This easy recipe walks you through each step to create the perfect side dish for your favourite spicy meals.
Cheese Naan Bread: A Delicious Twist on a Classic Indian Staple
Cheese naan bread, a soft and pillowy flatbread, from the Indian cuisine super simple to prepare.
Traditionally cooked in a tandoor (a clay oven), naan has found its way into kitchens worldwide, adored for its fluffy texture and versatility.
One of the most popular variations is cheese naan, which adds a delightful cheesy twist to this classic bread.
Originating from the Indian subcontinent, naan bread was historically prepared in royal kitchens, where it was served alongside flavorful curries and meats.
Over time, its popularity spread beyond India and Pakistan, becoming a go-to side dish in Indian restaurants globally.
What is cheese naan ?
The base recipe for naan typically includes flour, yeast, yogurt, and milk, giving it a soft, slightly tangy taste.
When cheese is added to the mix, the naan transforms into an indulgent treat that pairs well with a variety of dishes.
Cheese naan has several variations depending on the type of cheese used and regional preferences.
In India, mild, creamy cheeses like paneer or mozzarella are commonly used, while in other parts of the world, cheddar or even feta may be added for a sharper flavor.
You can also experiment with adding herbs, garlic, or spices to the dough to enhance the taste.
This homemade cheese naan recipe will show you how to create a golden, fluffy naan right in your kitchen, using simple ingredients and techniques.
Whether you’re serving it alongside a curry, using it as a base for naan pizzas, or enjoying it on its own, this cheesy, mouthwatering bread will elevate any meal.
Learn how to make this easy and delicious version of naan bread at home and experience the magic of combining traditional flavors with a cheesy, comforting twist.
What You Need to Make Soft & Cheesy Naan Bread at Home
To create the perfect homemade cheese naan, you only need a few pantry staples and a creamy cheese filling. Here’s a breakdown of each ingredient and its purpose:
For the dough:
- 500 g plain flour : Use all-purpose flour (T45 or T55) for a light, elastic dough. Avoid bread flour—it makes the naan too chewy.
- 1 tablespoon dried yeast : Active dry yeast or instant yeast both work. It helps the dough rise and gives the naan its airy, soft texture.
- 1 teaspoon salt : Balances the flavours and enhances the taste of the dough.
- 1 teaspoon sugar : Feeds the yeast and slightly boosts browning during cooking.
- 1 pinch baking powder : Adds a little extra lift, making the naan even fluffier.
- 125 g natural yogurt : Yogurt adds moisture, tenderness, and that slight tang that’s key to authentic naan.
- 4 tablespoons vegetable oil : Use a neutral oil (like sunflower or canola) to soften the dough and make it easier to work with.
- 180 to 200 ml warm water : Helps activate the yeast. Add gradually to reach the right dough consistency—soft but not sticky.
For the filling and finish:
- Soft spreadable cheese : I usually use Philadelphia, which my kids love, but feel free to use any melty cheese like Kiri, Laughing Cow, or even shredded mozzarella for extra gooeyness.
- Butter (melted) : Brush it over the naan right after cooking for a glossy finish and extra flavour.
How to Make Soft & Melty Cheese Naan at Home (Step-by-Step)
Making cheese naan from scratch is much easier than it looks—and you don’t need a tandoor! Follow these simple steps for soft, golden naan with a creamy, cheesy centre.
Prepare the Dough:
- In the bowl of your stand mixer (or a large mixing bowl), combine the dry ingredients: flour, dried yeast, baking powder, salt, and sugar.
- Gradually pour in the vegetable oil, natural yogurt, and warm water, mixing as you go.
- Knead the dough for 12 to 15 minutes until it’s smooth, elastic, and no longer sticky.
Let the Dough Rise:
- Cover the bowl with a clean tea towel and place it in a warm spot.
- Let the dough rest for about 1 hour and 30 minutes, or until it has doubled in size (rising time may vary depending on room temperature).
Shape and Fill the Naans:
- Once the dough has risen, divide it into 12 to 14 equal-sized balls, depending on the size of naan you prefer.
- On a lightly floured surface, use a rolling pin to flatten two dough balls at a time into equal-sized circles.
- Spread a generous layer of soft cheese (such as Laughing Cow or Philadelphia) over one of the discs, leaving a 1 cm border around the edge.
- Place the second disc on top and press the edges firmly with your fingers to seal the cheese inside.
Cook the Cheese Naans:
- Heat a heavy-bottomed frying pan, griddle, or electric crepe maker over medium-high heat.
- Cook each naan for about 5 minutes on each side, or until golden brown and puffed, with the cheese melted inside.
Finish with Butter:
- As soon as each naan is cooked, brush it with a knob of melted butter for a soft, glossy finish.
Cheese Naan Recipe – Indian Cheese-Filled Flatbread (Video Tutorial)
Astuces et Réponses aux Questions Fréquentes sur le Cheese Naan Maison
– Pourquoi mon cheese naan ne gonfle-t-il pas ou reste-t-il sec ?
- Levure inefficace : Assurez-vous que la levure est active, bien conservée et non périmée.
- Pâte trop sèche : Ajustez l’hydratation en ajoutant un peu plus d’eau tiède si nécessaire.
- Temps de repos insuffisant : La pâte doit reposer au minimum 1h pour développer sa légèreté.
- Farine non adaptée : Privilégiez une farine blanche classique (T45 ou T55). Évitez les farines trop riches en gluten.
– Comment éviter que la pâte colle ?
- Farinez légèrement votre plan de travail et vos mains.
- Veillez à ne pas trop hydrater la pâte (ajoutez l’eau progressivement).
- Un léger repos de 5 minutes après le pétrissage facilite aussi la manipulation.
– Quelle est la température idéale pour la cuisson ?
- Poêle bien chaude (fond épais) : La cuisson se fait à feu moyen-vif pour former une belle croûte dorée sans brûler.
- Pas besoin de matière grasse dans la poêle : Le beurre s’ajoute après cuisson.
– Quel fromage utiliser pour un résultat bien fondant ?
- Fromages à tartiner type Philadelphia, Kiri ou Vache qui rit pour une texture crémeuse.
- Pour un effet “filant” : ajoutez un peu de mozzarella râpée dans la garniture.
– Peut-on préparer la pâte à l’avance ?
- Oui, vous pouvez la réfrigérer crue après pétrissage, couverte d’un film alimentaire.
- Le jour J, laissez-la revenir à température ambiante, puis lever avant de façonner les naans.
– Comment conserver les cheese naans ?
- Une fois cuits, placez-les dans un sac hermétique.
- Réfrigérateur : 2 à 3 jours.
- Congélateur : Jusqu’à 2 mois. Réchauffez à la poêle ou au four sans les décongeler.
– Peut-on les cuire autrement qu’à la poêle ?
- Oui, sur une crêpière électrique ou une plancha pour une cuisson homogène.
- Le four classique est possible, mais donne un résultat souvent plus sec. La poêle reste la meilleure option.
What to Serve with Cheese Naan
Cheese naan is so rich and satisfying, it can easily be enjoyed on its own. But if you want to create a full meal bursting with flavour, it pairs beautifully with both hearty Indian dishes and lighter, refreshing sides. Here are some delicious ideas to inspire your next menu:
Saucy Mains
- Chicken Tikka Masala – A creamy, spiced tomato-based curry that complements the cheesy naan perfectly.
- Slow-Cooked Lamb Curry – Tender, flavorful, and perfect for scooping with naan.
- Vegetable or Chickpea Curry – A great vegetarian option full of spices and texture.
- Butter Chicken – Rich, buttery, and mild—ideal with soft naan to soak up the sauce.
Vegetarian Sides
- Red Lentil Dahl – Comforting and protein-packed, with warm spices and a smooth texture.
- Palak Paneer – A spinach and Indian cheese curry that’s creamy and balanced.
- Baingan Bharta – Smoky mashed eggplant cooked with onions and spices.
Sauces & Dips
- Cucumber Raita – A cooling yogurt dip with mint and cucumber.
- Mango or Coriander Chutney – Sweet or tangy for contrast with the cheese.
- Garlic Yogurt Sauce – Simple, fresh, and perfect with grilled meats.
Grilled Dishes & Fresh Salads
- Kofta or Marinated Chicken Skewers – Spiced and juicy, ideal with naan wraps.
- Mint & Lemon Salad – A light, citrusy salad to balance the richness of the cheese naan.
Cheese naan bread, indian cuisine
- Total Time: 27 minutes
- Yield: 6 breads 1x
Description
Traditionally cooked in a tandoor (a clay oven), naan has found its way into kitchens worldwide, adored for its fluffy texture and versatility.
Ingredients
- 500 g flour
- 1 tbsp dried yeast
- 1 tsp salt
- 1 tsp sugar
- 1 pinch baking powder
- 125 g natural yogurt
- 4 tbsp vegetable oil
- between 180 and 200 ml warm water
To garnish :
- spreadable cheese Phéladelphia (my kids love it but you can put any other melty cheese)
- butter to brush at the end of cooking.
Instructions
- In the bowl of your stand mixer, add the dry ingredients: flour, dried yeast, baking powder, salt, and sugar.
- Gradually add oil, yogurt, and water in small amounts while mixing.
- Knead the dough for 12-15 minutes until it becomes very smooth.
- Cover the dough with a tea towel and let it rest for about 1 hour 30 minutes, or until it doubles in size (this depends on the room temperature).
- Once rested, divide the dough into 12-14 small balls (depending on how big you want your cheese naans).
- Roll out 2 balls at a time on a floured surface using a rolling pin, making them the same size.
- Spread a portion of Laughing Cow cheese (or Philadelphia) on one of the dough disks, leaving a 1 cm border all around.
- Place the second dough disk on top and press the edges together with your fingers to seal it.
- Cook each naan on a thick-bottomed frying pan, griddle, or electric crepe maker for 5 minutes on each side.
- Once cooked, place on a plate and brush with a knob of butter.
- Prep Time: 20 min
- Cook Time: 7 min
- Category: bread
- Cuisine: indian cuisine
Nutrition
- Serving Size: 1 bread
- Calories: 250 kcal
